Chicken Roasted With Mushrooms

• 3 to 3 1/2 pound chicken
• 1/2 tablespoon extra-virgin olive oil
• Salt and freshly ground black pepper
• 8 ounces medium-size white, cremini, shiitake, oyster or morel mushrooms, or a mixture
• 6 cloves garlic, sliced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fresh thyme leaves
• 1/2 cup dry white wine

1. Preheat oven to 400 degrees.
2. Rub the chicken with olive oil and season it inside and out with salt and pepper.
3. Quarter white or cremini mushrooms.
4. Remove stems from shiitake mushrooms.
5. Mix the mushrooms with the garlic, parsley and thyme; pack this mixture tightly into the cavity of the chicken.
6. Tuck the wingtips behind the chicken and tie the legs together to secure the stuffing.
7. Place the chicken on a rack in a roasting pan and place in the oven.
8. Roast for an hour and 15 minutes.
9. Remove the chicken from the oven and transfer it to a platter or cutting board.
10. Pour all excess fat from the roasting pan and pour in the wine.
11. Scoop the mushroom mixture out of the chicken and add it to the pan.
12. Place the pan on top of the stove and heat, scraping the bottom of the pan.
13. Season the mixture to taste with salt and pepper.
14. Cut chicken in pieces and arrange on a platter.
15. Spoon mushroom mixture around chicken and serve.

chicken, extravirgin olive oil, salt, white, garlic, parsley, thyme, white wine

Taken from cooking.nytimes.com/recipes/3236 (may not work)